Peito De Frango A “portucale” Recipe
Chicken Breast & Shrimp w/ Mushrooms, Artichokes in Port Wine Reduction Served w/ Rice & Spanish Potatoes
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Ingredients
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Main Ingredients
For Serving
Method
Preparation of Rice and Potatoes
- 1
Cook the Rice
In a saucepan, bring 2 cups of water to a boil. Add 1 cup of rice and 1 teaspoon of salt. Reduce heat, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed.
- 2
Prepare the Spanish Potatoes
Peel and cut the Spanish potatoes into wedges. Boil in salted water for about 10 minutes until slightly tender. Drain and set aside.
Cooking the Chicken and Shrimp
- 3
Sauté Chicken Breast
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
- 4
Cook Shrimp and Vegetables
In the same skillet, add another tablespoon of olive oil. Add the mushrooms and artichoke hearts, cooking for 3-4 minutes until softened. Add the shrimp and cook until they turn pink, about 2-3 minutes.
- 5
Final Assembly
- 6
Serve the Dish
On a plate, serve a portion of rice, top with the chicken, shrimp, and vegetable mixture. Garnish with fresh herbs if desired. Serve the boiled Spanish potatoes on the side.
